|
Cheddar Chicken Tenders
Serves 4
Ingredients
2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
2 tablespoons unsalted butter
1 (12- to 16-oz) bag baby spinach
1/4 teaspoon salt
Directions
Put oven rack in lower third of oven and preheat oven to 475°F
Brush a large shallow baking pan with oil (2 tablespoons)
Pulse crackers in a food processor until finely ground
transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper
Toss tenders with mustard in a large bowl until coated
dredge, 2 at a time, in cracker crumbs until evenly coated
Arrange tenders in 1 layer, without crowding, in oiled pan
Bake, turning over once, until golden brown, about 15 minutes total
melt butter in a 5- to 6-quart heavy pot over moderate heat
cook spinach, covered, turning with tongs, until spinach is just wilted, about 2 minutes
Stir in salt and remaining 1/4 teaspoon pepper
serve spinach with chicken
note
Don’t be surprised when this colorful, kid-friendly meal is also a hit with adults
|